Ingredients:
- 1 1/2 lbs jumbo shrimp or 1 1/2 lbs , peeled,with tail and last shell segment left on (16 shrimp u10/lb)
- 2 -4 jalapeno peppers, seeded and chopped ,to taste
- lemon wedges or juice, as accompaniment
- 1 egg, lightly beaten (optional)
- 2 eggs, beaten with
Directions:
- Butterfly shrimp by cutting down through the back most of the way through the shrimp.
- Devein and press to flatten, cut side up, on a cookie sheet or large shallow baking pan.
- Press with paper towels to remove excess moisture.
- Combine muffin crumbs, nuts, and crabmeat in a medium bowl, and set aside.
- Saute onions and garlic in olive oil over medium heat until softened.
- Add parsley, jalapeno peppers, capers, and Worcestershire sauce.
- Reduce heat; add lemon juice, cream cheese, and feta cheese.
- Mix thoroughly, allowing to heat just until cheese is smooth and mixed with vegetables.
- Remove from heat, and add to crumb mixture.
- Toss together gently until thoroughly combined.
- Season to taste with salt and freshly ground pepper.
- Place 2-3 Tbsp of cheese mixture on top of each shrimp, molding and smoothing to cover.
- Place in freezer for about 30 minutes to firm.
- If deep frying battered shrimp, preheat oven to 250 degrees F.
- Make batter by beating together egg and beer, wine, or water; if using beer, beat a little extra to reduce foam.
- Add all remaining ingredients, and mix just until dry ingredients are combined with the liquid.
- Let batter rest about 5-10 minutes.
- Heat about 2 of oil to 375 degrees F in a large saucepan or deep fryer.
- Dip prepared shrimp in batter one at a time, holding by tail, allowing excess batter to drain from shrimp before placing in hot oil.
- Cook 4-6 at a time until browned, turning once.
- Remove to a pan lined with paper towels and keep warm in the oven while cooking remaining shrimp.
- Allow oil to return to 375 degrees F before cooking each batch.
- Serve immediately with lemon wedges, tartar sauce, and/or cocktail sauce if desired.
- If baking breaded shrimp, preheat oven to 350 degrees F.
- Lightly oil baking sheet and sprinkle lightly with breadcrumbs.
- If breading, brush tops of prepared shrimp lightly with egg-wash.
- Press breadcrumbs onto surface until they adhere, and place on baking sheet.
- After all shrimp are coated, sprinkle with paprika and drizzle with melted butter.
- Bake for about 25 minutes or until lightly browned.
- Drizzle with fresh lemon juice, if desired.
- If serving naked, sprinkle prepared shrimp lightly with paprika, and bake as above, until lightly browned and bubbly.
- Naked shrimp can also be cooked on the barbecue, over low to medium coals.
- Place on oiled grate, cheese side up.
- Do not turn unless you love the taste and smell of burning cheese.
- Cook, covered for about 10 minutes.
- Drizzle with fresh lemon juice if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1987.3 Kcal (8320 kJ) | ||
| Calories from fat | 1034.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 114.91g | 177% | |
|---|---|---|---|
| Cholesterol | 370.3mg | 123% | |
| Sodium | 5275.1mg | 220% | |
| Potassium | 899.45mg | 19% | |
| Total Carbs | 200.47g | 67% | |
| Sugars | 42.84g | 171% | |
| Dietary Fiber | 14.69g | 59% | |
| Protein | 50.08g | 100% | |
| Vitamin C | 24.8mg | 41% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 10.9mg | 60% | |
| Calcium | 676mg | 68% | |
| Amount Per 100 g | |||
| Calories | 311.14 Kcal (1303 kJ) | ||
| Calories from fat | 161.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.99g | 177% | |
|---|---|---|---|
| Cholesterol | 57.98mg | 123% | |
| Sodium | 825.9mg | 220% | |
| Potassium | 140.82mg | 19% | |
| Total Carbs | 31.39g | 67% | |
| Sugars | 6.71g | 171% | |
| Dietary Fiber | 2.3g | 59% | |
| Protein | 7.84g | 100% | |
| Vitamin C | 3.9mg | 41% | |
| Iron | 1.7mg | 60% | |
| Calcium | 105.8mg | 68% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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